Bengena Pitika – Traditional Assamese Roasted Eggplant Recipe

Bengena Pitika is a simple and delicious Assamese side dish made with roasted eggplant, onion, green chillies, mustard oil, and fresh coriander. The smoky flavour of roasted eggplant combined with mustard oil makes this dish incredibly tasty.

It is easy to prepare and is traditionally enjoyed with hot steamed rice and dal.

🍆 Ingredients

• Eggplant (Bengena) – 1 large
• Onion – 1 medium, finely chopped
• Green chillies – 2–3, finely chopped
• Fresh coriander – 2 tablespoons, chopped
• Mustard oil – 1–2 tablespoons
• Salt – as required
• Garlic – 2 cloves, optional
• Lemon juice – 1 teaspoon, optional

🔥 Step 1: Roast the Eggplant

Wash the eggplant and make a few small cuts on it.

You can roast it directly over a gas flame or cook it on a pan until the skin becomes charred and the inside becomes completely soft.

Turn it occasionally so that it cooks evenly.

🧄 Step 2: Add Garlic

If using garlic, roast the garlic cloves along with the eggplant for a few minutes.

The roasted garlic adds a wonderful smoky aroma to the Pitika.

🥣 Step 3: Peel & Mash

Allow the roasted eggplant to cool slightly.

Remove the burnt outer skin and place the soft eggplant pulp in a bowl.

Mash it well using a spoon or your hands.

🧅 Step 4: Add Onion & Green Chilli

Add finely chopped onion and green chillies to the mashed eggplant.

Mix gently until everything is well combined.

🌿 Step 5: Add Coriander

Add freshly chopped coriander leaves.

Mix again to combine the fresh herbs with the smoky eggplant.

🫗 Step 6: Add Mustard Oil

Add 1–2 tablespoons of mustard oil and salt according to taste.

Mix everything thoroughly.

The mustard oil gives Bengena Pitika its distinctive Assamese flavour.

🍋 Step 7: Serve

For a slight tang, add a little fresh lemon juice.

Mix once more and serve immediately with hot steamed rice.

Your traditional Bengena Pitika is ready!

🍚 Serving Suggestions

Bengena Pitika goes especially well with:

• Hot steamed rice
• Dal
• Khar
• Masor Tenga
• Chicken curry
• Duck curry
• Green chilli
• Assamese pickle

💡 Cooking Tips

• Choose a large, fresh eggplant with soft flesh for easy roasting.
• Roast the eggplant until the inside becomes completely soft.
• Do not remove all the smoky roasted portions if you enjoy a stronger smoky flavour.
• Use good-quality mustard oil for an authentic taste.
• Add onion and coriander just before serving for the freshest flavour.

❤️ Why You’ll Love Bengena Pitika

Bengena Pitika is a perfect example of traditional Assamese cooking—simple ingredients, minimal spices, and maximum flavour.

The smoky roasted eggplant, sharp onion, fresh green chilli, and mustard oil create a comforting side dish that can be prepared quickly at home.

Serve it with steamed rice and dal for a simple, traditional Assamese meal.

📌 Recipe Summary

Recipe: Bengena Pitika
English Name: Assamese Roasted Eggplant Mash
Cuisine: Assamese
Preparation Time: 10 minutes
Cooking Time: 15–20 minutes
Serves: 3–4 people
Difficulty: Easy